Eggless Butter Scotch Ice-cream


The weather has been amazing this past week in Bombay with surprise showers mid-September! I mean, isn’t that amazing? Well all I wanted to do was sit at my veranda and watch it pour all day 🙂 After doing it for like 10 minutes I got insanely bored and felt the incurable itch to cook something for my ever-dessert hungry family. I had recently brought these amazing butterscotch chips and knew I wanted to use them . Only them. Ice-cream it was. Having made butterscotch ice-cream before I chose the treaded path. But this time I decided to use only milk and no cream.

The result? An ice-cream that was definitely delicious but had a tad more icicles than I would prefer.

Next time, I’ll use half cream and half milk to have that creamy ice-cream I love.

Since I do not have an ice-cream maker,I churn the ice-cream at 2-3 hour intervals almost 5-6 times to get the creamy texture. But if your fine with the icicles, then you can skip this step 🙂



  • 500 ml milk
  • 1/4 cup condensed milk
  • 1/2 cup powdered milk
  • 3 tbsp cornflour mixed with 2 tbsp cold milk
  • 1/4 cup powdered sugar (Adjust according to taste)
  • 100 grams butterscotch chips
  • Few drops of Butterscotch essence


  • Crush the Butterscotch chips with a rolling-pin so that they are into tiny little pieces but not completely crushed and powdered. Melt half of these chips on a double boiler. Butterscotch chips melt differently than chocolate and take more time. I add around 3-4 tbsp of cold milk to it and occasionally stir for it to melt.
  • Meanwhile, mix the powdered milk and condensed milk well and in a deep bottomed vessel bring the 500 ml milk, powdered sugar , and the condensed milk+powdered milk mixture to a boil. Slowly add in the cornflour paste and keep stirring well.
  • Keep heat on medium low and let it form a custard while continuously stirring to ensure no milk sticks to the bottom of the pan.
  • Once the mixture is thick and forms a custard (by custard I mean when the mixture coats the back of a spoon and when you draw a line with your finger onto the spoon, the mixture on the spoon will separate easily )
  • Remove from heat and let it cool a bit. Add in the essence.
  • Pour onto a deep container and let it freeze well.


After around 2 hours, churn this mixture well. Keep repeating this churning process around 4-5 times, until the ice-cream is creamy. Once you feel that “Hey, this is probably the last time i’m churning, add in the rest of the butterscotch chips and freeze for the last time. (Yayee!)


Scoop and serve!

Enjoy 🙂

Here,have a bite!

Here,have a bite!


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